Chicken and Spinach Penne in Creamy Roasted Red Pepper and Parmesan Sauce

Hello! I think it’s great when you can whip up a restaurant quality meal easily at home. It tastes like you worked really hard on the meal, but secretly it was super simple. It’s even better when you can cook it all in one pan. Less dishes are always a bonus!

This just happens to be a recipe for one of those super simple one pot meals. It also comes together in about 30 minutes, so you don’t even have to spend a long time cooking.

Here’s what you’ll need:

3 chicken breasts (cooked and sliced)

16 oz jar roasted red peppers

1 bag spinach

1 cup heavy whipping cream

1 cup parmesan cheese (shredded)

2 TBSP butter

2 tsp minced garlic

2 3/4 cups water

2 1/3 cups penne pasta (8 oz)

1/2 tsp salt

1/4 tsp pepper

Ok. Let’s do this!

This is a great way to use leftover chicken. You can use shredded chicken instead of sliced if you prefer. Rotisserie chicken would work great as well.

In a blender or food processor, combine roasted red peppers, cream and 3/4 cup parmesan cheese. Cover and pulse on medium speed until smooth.

In a 5 quart Dutch oven, heat butter over medium high heat.

Add garlic and saute for 1 minute.

Add uncooked pasta, water, salt and pepper to pot. Heat to boiling. Allow to simmer for 10-12 minutes, stirring occasionally until pasta is al dente and most of the liquid is absorbed.

Add chicken and red pepper mixture to pot. Stir to combine. Continue heating for 5 minutes, until sauce begins to thicken.

Gradually add spinach, stirring constantly until spinach begins to wilt.

Remove from heat. Serve with remaining parmesan cheese.

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Print Recipe

Chicken and Spinach Penne In Creamy Roasted Red Pepper and Parmesan Sauce

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: 30 minute meals, cheese, chicken, cream sauce, pasta, penne, roasted red peppers

Servings: 6 Servings

Author: Country Girl

Ingredients

• 3 chicken breasts cooked and sliced
• 16 oz jar roasted red peppers
• 1 bag spinach
• 1 cup heavy whipping cream
• 1 cup parmesan cheese shredded
• 2 TBSP butter
• 2 tsp minced garlic
• 2 3/4 cups water
• 2 1/3 cups penne pasta 8 oz
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• In a blender or food processor, combine roasted red peppers, cream and 3/4 cup parmesan cheese. Cover and pulse on medium speed until smooth.
• In a 5 quart Dutch oven, heat butter over medium high heat.
• Add garlic and saute for 1 minute.
• Add uncooked pasta, water, salt and pepper to pot. Heat to boiling. Allow to simmer for 10-12 minutes, stirring occasionally until pasta is al dente and most of the liquid is absorbed.
• Add chicken and red pepper mixture to pot. Stir to combine. Continue heating for 5 minutes, until sauce begins to thicken.
• Gradually add spinach, stirring constantly until spinach begins to wilt.
• Remove from heat. Serve with remaining parmesan cheese